Mexican Corn Recipe

1. Stir together the mayo, crema, and garlic, then set aside. …
2. Generously brush the grilled corn with the mayo mixture, then sprinkle with cheese.
3. Squirt fresh lime juice over the corn and sprinkle with your choice of cayenne, chili powder, or smoked paprika.
4. Garnish with cilantro and enjoy!

Mexican Street Corn (Torchy’s Copycat)

Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy’s Tacos copycat).

Prep: 10min

Total: 20min

Serving Size: 1

Nutrition Facts: calories 173 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1, Sodium 346 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 8 grams unsaturated fat

Ingredients:

• 6 ears fresh corn on the cob, husked
• Vegetable oil
• 2-3 tablespoons mayonnaise
• 2-3 tablespoons sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Dash of cayenne pepper
• Salt and pepper, to taste
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro

Instruction:

1. Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
2. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

Mexican street corn | Elote | Mexican Street food